Ohhhh ohhhhh ohhhhh! I made you a loaded salad. I mean really loaded. Magically so.
You guys know me well by now. If there’s a salad then there’s most likely kale in it… but then I went to Trader Joe’s (of course) and saw bag of organic spinach on the shelf. I mean, really let’s not forget about the first superfood that ever was. Before kale was this huge thing that people tried to make chips out of, spinach was the star. And so I decided to throw it back to 2008.
There’s something about summer that makes chopped salads everything you could possibly want. So many fruits and veggies in delicious little chunky bites waiting to be demolished. That’s how I think about salads anyway. Seriously can people please stop bringing those mayo-laden potato salads to potlucks, please? Most of the time I can’t even recognize if there are potatoes actually in the salad because I’m blinded by all that white weirdness.
Exaggerate much? Heh.
But for reals, this salad is packing the goodness. Like I’ve mentioned many times before, strawberries have been luring me in this year with their magical, ripe flavors; I can’t help but put them in nearly every meal I make. Mangos, too! Except I freaking hate cutting them. What a nightmare. Good news is that sometimes you can buy them pre-sliced from the grocery store, otherwise I found this amazing mango slicer off of Amazon which I plan to order immediately. Could change my life.
The other goodness in this salad? Ancient Harvest Quinoa. My favorite quinoa ever. And it’s organic so you know there’s none of that GMO stuff happening. By the way, did you know they make gluten free pasta and hot cereal? I’m super excited to give them a try soon.
Last, but certainly not least, there’s the dressing! And OH MY GOODNESS this dressing is lick-the-bowl good. Sesame oil has been one of my favorite oils lately because of how much flavor it gives food. And the best part is that a little goes a lonnngggggggggggg way. Combine it with honey, lime juice, vinegar and ginger make this salad both tangy and sweet.
I can’t wait for you to try this one. It make for an incredible side salad, on the go lunch or a full meal. And yes, you should totally bring it to the next potluck or BBQ you attend. Blow that potato salad off the table.
If you make this recipe, be sure to snap a photo and tag #ambitiouskitchen on Instagram so I can see your creation.
Strawberry & Mango Chopped Spinach Quinoa Salad with Sesame-Lime Vinaigrette
Nutritious and flavorful spinach quinoa salad bursting with mango, strawberries, avocado and a scrumptious sesame-lime vinaigrette. Tangy and sweet, it makes an amazing side or meal that’s perfect for parties.
- 3/4 cup uncooked Ancient Harvest Quinoa
- For the vinaigrette:
- 1/4 cup fresh lime juice (just from about 4 small limes)
- 1 teaspoon sesame oil
- 1 1/2 teaspoons honey (agave nectar or maple syrup if vegan)
- 1 teaspoon apple cider vinegar
- 1/8 teaspoon ginger
- pinch of salt, to taste
- For the salad:
- 6 cups organic baby spinach (1 bag of baby spinach), finely diced
- 1/3 cup diced red onion
- 1 cup quartered ripe strawberries
- 1 ripe mango, diced
- 1/4 cup chopped cilantro
- 1/2 ripe avocado, diced
- To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
- To make dressing: Add lime juice, honey, apple cider vinegar, ginger and a pinch of salt to a medium bowl. Whisk together until well combined, about 20-30 seconds. Set aside.
- Add chopped spinach, red onion, strawberries, mango, cilantro and avocado to the quinoa and gently mix with a wooden spoon to combine. Drizzle in dressing and stir again until all ingredients are well coated with the dressing. Serve immediately or cover and place in refrigerator for later serving. I recommend adding the avocado right before serving. Makes 4 servings, about 1 heaping cup each.
This post is sponsored by Ancient Harvest, a brand that I love working with. Thanks for continuing to support AK and the brands I work with!